Having people over? Why not make this whole roasted chicken with coriander seeds, bell peppers and onion. Such a great dish for a dinner party. The chicken is juicy and moist. I serve the chicken with a bean salad and feshly baked bread. Roasted potatoes is another way to go.
Tip: Remember to rest the chicken before cutting into it to preserve it`s juices. If you do not find whole coriander seeds, you can use ground coriander.
Tip: Remember to rest the chicken before cutting into it to preserve it`s juices. If you do not find whole coriander seeds, you can use ground coriander.
Coriander chicken
4 servings
1 chicken, 3 lbs( 1,4 kg)
2 tsp coriander seeds
2 garlic cloves
1/2 lemon, juice and zest
3 tbsp soy sauce
2 tbsp olive oil
2 red onions
1 tsp paprika
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1/3 cup (100ml) chicken stock
salt and pepper
Preheat oven to 390F (200C)
Rub the chicken with salt and pepper and place in an ovenproof dish. Ground coriander seeds in a pestle and morter.
Mince the garlic. Mix coriander, garlic, lemon zest and juice, soy and papirka and pour half over the chicken, rubbing it into the skin and into the inside. Let marinade for 15 minutes in the fridge. Tie the legs together with a string. Pour over the remaining marinade and the chicken stock. Roast in the oven for 30 minutes. Cut the bell peppers into strips and the onion into quaters. Add to the pan and continue roasting for another 45 minutes until chicken is done and juices is clear. Let the chicken rest for about 10 minutes and cut into 8 pieces.
4 servings
1 chicken, 3 lbs( 1,4 kg)
2 tsp coriander seeds
2 garlic cloves
1/2 lemon, juice and zest
3 tbsp soy sauce
2 tbsp olive oil
2 red onions
1 tsp paprika
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1/3 cup (100ml) chicken stock
salt and pepper
Preheat oven to 390F (200C)
Rub the chicken with salt and pepper and place in an ovenproof dish. Ground coriander seeds in a pestle and morter.
Mince the garlic. Mix coriander, garlic, lemon zest and juice, soy and papirka and pour half over the chicken, rubbing it into the skin and into the inside. Let marinade for 15 minutes in the fridge. Tie the legs together with a string. Pour over the remaining marinade and the chicken stock. Roast in the oven for 30 minutes. Cut the bell peppers into strips and the onion into quaters. Add to the pan and continue roasting for another 45 minutes until chicken is done and juices is clear. Let the chicken rest for about 10 minutes and cut into 8 pieces.
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